Physical properties of yellow alkaline noodles from near-isogenic wheat lines with different Wx protein deficiency
Tanaka, Y.; Miura, H.; Fukushima, M.; Ito, M.; Nishio, Z.; Kim SunJu; Hashimoto, N.; Noda, T.; Takigawa, S.; Matsuura Endo, C.; Yamauchi, H.
Starch/Starke 58(3/4): 186-195
This paper reports the results of a study of the relationship among the amylose content of flours and the physical properties, such as the texture, of yellow alkaline noodles (YAN) prepared from these flours. For this purpose, we used eight types of near-isogenic flours with different Wx protein deficiency under the Chinese Spring genetic background.